Wait… this dish looks very familiar. It looks like something I have posted before. In fact it is! I changed up the base of my chicken piccata dish by using spaghetti squash instead of angel hair. As a pasta lover I was a bit skeptical but I had a hunch that anything covered in my piccata sauce would be delicious. I was right and I did not miss the pasta at all!
1 spaghetti squash
1 tbs extra virgin olive oil
1 tbs butter
salt, pepper, garlic salt
Making this spaghetti squash was pretty easy and actually pretty cool/fun if you haven’t done it before. I made it early in the week and stored it in serving size containers and have been using it in various meals throughout the week.
Start by lobbing off both ends of the squash. Then cut the squash in half longways. You have to put some muscle into it. Next scrape out the pulp and seeds like you would with a pumpkin. Drizzle the olive oil on both halves and then season with salt and pepper. Place the squash flesh side down on a baking sheet. Bake for 25-30 minutes at 400 or until it is tender.
Let squash cool until you are able to handle. Using a fork begin to scrape out strands of”spaghetti.” Once you have gotten it all out you can throw out the skin. Seasons the squash again with pepper, garlic salt and a pad of butter. As I mentioned before at this point you can store it to use in different dishes.
When I was ready to use it in my piccata I simply put it in a pan and warmed it through. The butter that I had added to it before melts up a bit and coats it all.
You’ll find my piccata recipe here and just sub the spaghetti squash in for the angel hair. Pile the chicken, lemony sauce and arugula salad right on top: SingleInTheCityKitchen Chicken Piccata